Lemon Berry Mascarpone Cake – A Pinch of Journey

This lemon berry mascarpone cake is a decadent slice of heaven. It isn’t too candy, nor too lemony, it is simply the appropriate stability with the fluffy mascarpone cake filling. Serve it with contemporary berries and it’s simply excellent!

Not too long ago I went out to eat with a buddy at a neighborhood restaurant and we determined to separate a dessert. Finally ends up we received this lemon cake with mascarpone with berries and it was completely wonderful! I needed to attempt to replicate it at house.

Usually, I gravitate in the direction of extra of the chocolaty desserts like my Brown Sugar Brownies (tremendous straightforward and yum). If I’m going to go for one thing fruity, it will be my decadent White Chocolate Raspberry Cheesecake, however by some means this recipe for lemon berry mascarpone cake made the “finest” checklist.

This fluffy cake is moist and has hints of lemon, with out it being overpowering. The berries praise the lemon and the fluffy cake batter, and the mascarpone cake cream is pleasant!

Leap to:

🍰 Elements

• cake flour
• all-purpose flour
• butter
• mascarpone cheese
• contemporary lemon
• half and half
• entire milk
• frozen berries (I used blended berries)
• granulated sugar
• powdered sugar
• vanilla
• salt
• vegetable oil
• baking soda
• baking powder

IF you wish to make this a mascarpone strawberry cake, or simply have one sort of berry that is effective, it is as much as you. I used a mix of blueberries, raspberry’s and small strawberries.

*be aware: For this cake recipe, the primary time I made it with a bitter cream cake/pound cake recipe. Whereas it was actually delish, it was barely too dense, therefore I’ve modified it to this fluffier cake recipe.

🔪 Directions

For the lemon berry cake:

There are a number of elements to this recipe, first is the precise cake. For this lemon cake with berries, we can be utilizing one thing known as a reverse creaming technique to make the cake batter.

*Ensure to carry the eggs and butter to room temperature earlier than starting!

Measure out ½ cup of entire milk and add 6 tablespoons of vegetable oil to it. Put aside.

In a distinct mixing bowl, measure out ¾ cups of entire milk and add the eggs and vanilla to it, giving it a whisk. Put aside.

In essence, as an alternative of creaming the butter and sugar collectively first with the eggs, we can be “reverse creaming” the dry components along with the butter and it’ll type a form of “sand” texture earlier than we add the remainder of the moist components. It’s moderately straightforward to do so long as you’ve got a KitchenAid stand mixer or prime quality stand mixer.

Within the bowl of your KitchenAid, add the cake flour, salt, baking soda, baking powder and the granulated sugar. Activate the mixer on low pace and simply give it brief combine.

Minimize the softened butter into pats of butter about 2 tablespoons per piece. Flip the mixer onto its lowest pace and add one chunk of butter at a time. Add every bit of butter individually and permit it to include into the dry components. This course of ought to take a couple of minutes and it’ll appear like coarse sand when it’s finished.

After the butter is included, add the milk and oil combination and blend it on low-medium pace for precisely 2 minutes. That is the reverse creaming course of and it ought to be very fluffy when finished.

Now that you simply reverse creamed these components, add the milk and egg combination, together with the zest of 1 massive lemon and squeeze half of the lemon in additionally. Combine till included. Scrape down the perimeters and provides it yet one more little combine.

*NOTE- In order for you your cake to be extra lemony, add the zest of two lemons and the juice of a complete lemon. I choose mine not as lemony as others.

Put together 2 8″ cake pans, both by buttering it rather well, or by placing a spherical piece of parchment paper within the backside and buttering the perimeters. I used the parchment paper to make sure that my muffins would come out of the pan with none issues.

Pour half of the batter into every of the cake pans.

After pouring the cake batter into the ready pans, evenly distribute the frozen berries on high of every cake.

For the lemon crumble topping:

Now it is time for the lemon streusel topping. That is very easy to do, simply measure the flour and sugar right into a bowl. Soften the butter and add it into the blending bowl. Squeeze half of a lemon into it as effectively.

With a pastry cutter, reduce the entire components collectively till it’s fashioned into small streusel chunks in regards to the measurement of a pea. Will probably be very coarse.

Add half of the lemon streusel to the highest of every cake pan.

Bake at 350 ℉ for half-hour or till a toothpick inserted 1″ from the sting comes out clear. It is necessary to not overbake this! It shouldn’t be too brown across the edges, in any other case you’ll dry out your cake.

For the mascarpone frosting:

This mascarpone cake frosting is wonderful! It is tremendous mild and fluffy and creamy and you’re going to like it! It isn’t too candy. It additionally accommodates no lemon. It truly is one of the best mascarpone frosting ever.

Take 16 ounces of mascarpone cheese and place it in a mixer together with the powdered sugar, vanilla and half and half. It’s useful in case your mascarpone and cream are each chilly. With the whisk attachment, start mixing it collectively on medium pace.

At first, the mascarpone filling will look skinny and watery, nevertheless it comes collectively actually properly after a minute or so. It is going to get thick and type stiff peaks, that’s when you recognize it’s prepared.

Place it within the fridge till you might be able to frost your cake.

Enable the cake to chill fully earlier than eradicating it from the pan. Fastidiously take away the primary cake and place it on a serving platter. Put nearly the entire ready mascarpone cheese frosting on high and even all of it the best way to the sides, reserving a small quantity to fill in any gaps.

Place the second lemon berry cake layer on high of the mascarpone cheese filling and with a spatula, easy the sides and fill in with extra mascarpone filling if want be.

Place within the fridge for no less than 4 hours earlier than serving. Mascarpone berry cake ought to all the time be served chilly for finest outcomes and most enjoyment!

Trace: Ensure to comply with the entire mixing directions for the cake and it’ll prove excellent!

Substitutions

In case you would moderately NOT make the cake from scratch, you may choose up a boxed yellow cake combine and add the lemon zest, lemon juice and the lemon crumb topping, similar to within the instructions above.

Observe the entire recipe for the field cake after which add within the different variations to make this recipe tremendous straightforward!

Storage

It is extremely vital to retailer this cake within the fridge and to serve it chilly. It’s best chilly. This cake will keep good for as much as 5 days lined within the fridge.

Gear

Having a KitchenAid mixer takes a lot work out of this recipe, and out of many others as effectively. I extremely suggest investing into on with my affiliate hyperlink under, together with another kitchen tools ideas.

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📖 Recipe